Pepperoni Cheese Puffs

Pepperoni Cheese Puffs

 

1 1/4 C. water

1/3 C. shortening

1 1/2 C. all-purpose flour

4 eggs

3/4 C. finely chopped pepperoni

3/4 C. finely shredded Romano or parmesan cheese

2 T. snipped fresh parsley

1/8 tsp. garlic powder

1/8 tsp. pepper

 

Grease 2 large baking sheets; set aside. In a large saucepan combine water & shortening.  Bring to a boil. Add flour all at once, stirring vigorously.  Cook & stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. add eggs, 1 at a time, beating well with a wooden spoon after each addition. Stir in pepperoni, cheese, parsley, garlic powder, & pepper. Drop dough by rounded tsp. 2-inches apart onto prepared baking sheets. Bake at 450~f for 15-17 minutes or till golden. Transfer to a wire rack. Serve warm.

Poppy’s Antipasto

Poppy’s Antipasto

 

1 lb. salami – sliced thin and cut into halves

1 – 1-1/2 lb. provolone cheese (aged and very dry) – cut into thin strips from a large block

1 large jar (16 oz.) roasted red peppers – cut into long thin slices

1 large jar (16 oz.) dill pickles – cut into long thin strips

2 cans hearts of palm – cut into long strips

2 small cans or 1 large can tuna

1 lg. onion – sliced thinly

2 cans hearts of artichoke – cut into 1/2’s or 1/4’s

1 regular can black olives, pitted

1 small jar green olives

1 small jar baby capers

Fresh parsley for garnish

 

Drain juices, reserving some of each in a large container. (Use lesser amounts of juice from capers and hearts of palm.) Cover a large (16 inch oval) platter with layers of each of the above ingredients in the order listed above. Cover with plastic wrap and chill until ready to serve. Use the reserved juices to make your dressing. Add a drop of olive oil and a drop of red wine vinegar. Shake vigorously. Dressing should be kept at room temperature. When ready to serve, remove antipasto from refrigerator and pour the dressing over the antipasto so that it is covered lightly. Serve the remaining dressing in a bottle or small pitcher. Serve the antipasto cold with fresh Italian or French bread.

Pepperoni Bites

Pepperoni Bites

1 C. Shredded Mozzarella Cheese

1/2 C. Chopped Pepperoni

1/2 C. Pizza Sauce

2 Pkg. Refrigerator Biscuits

1 tsp. Milk

1/4 C. Grated Parmesan Cheese

Combine mozzarella, pepperoni, and pizza sauce, set aside.  Separate biscuits and flatten to 3 inch circles.  Place 1 tsp. of pepperoni mixture in center of biscuit circle. Fold and pinch together edge to seal.  Place seam side down on a cookie sheet.  Brush with milk and sprinkle with parmesan cheese.  Bake at 350 for 12-15 minutes.

Spam Fried Rice II

Spam Fried Rice II

Spam Fried Rice

 

3 C. day-old cooked short-grain rice, at room temperature

1 T. sesame oil

Neutral oil, for fining

Half 12-ounce can Spam Less Sodium, cut into 1/8 by 1-inch matchsticks

1 C. finely diced carrots (about 1 1/2 carrots)

1 C. finely diced Maui or yellow onion (about ¥2 onion)

Kosher salt and freshly ground black pepper

1 C. chopped green onions, white and green parts (about 4 green onions)

1 tsp. very finely grated garlic (about 2 cloves)

1 T. soy sauce (shovu)

1 T. oyster sauce

1 tsp. Worcestershire sauce

2 large eggs, lightly beaten

4 to 6 fried eggs, for serving (optional)

 

In a bowl, combine the rice and sesame oil, toss to coat, and set aside. Set a wide pan or wok over medium heat and coat the bottom with 1 to 2 tsp. neutral oil. Fry the Spam for a minute on each side, or until all sides are lightly crisped and brown. Transfer the Spam to a small bowl and set aside. Turn the heat to medium-low and coat the bottom of the pan with 1 to 2 T. neutral oil. Once the oil is shimmering and hot, add the carrots and Maui onion and stir-fry with a wooden spoon or spatula until mostly translucent, 4 to 5 minutes. Season with salt and pepper before increasing the heat to medium. Add 1/2 C. of the green onions and cook for another minute to soften them. Add the rice, garlic, soy sauce, oyster sauce, Worcestershire sauce, and Spam, mixing and breaking up the rice with the spoon. Stir-fry until the rice is hot and has absorbed all of the liquids, 4 to 5 minutes. Taste and add more salt and pepper, if needed. Create a well in the middle of the rice and pour in the eggs. Let sit for 30 seconds before scrambling the mixture, using the wooden spoon, for another 30 seconds. Let sit for 30 seconds more, then scramble again, this time bringing in the walls of rice and incorporating them into the eggs. Repeat this process until the eggs have been thoroughly scrambled and incorporated. Turn off the heat, leaving the pan to sit until you are ready to serve. Sprinkle with the remaining 1/2 C. green onions and serve, topping each serving with a fried egg, if desired.

Pear and Blue-Cheese Pastry Triangles

Pear and Blue-Cheese Pastry Triangles

 

3 T. butter

1 T. olive oil

4 sweet (Walla-Walla, Maui, or Vidalia) or yellow onions (2 lb. total), peeled and sliced very thinly

1 firm-ripe pear (8 oz.), rinsed and cut in half crosswise, then lengthwise

 Salt and pepper

2 sheets puff pastry, thawed but kept cool

7 oz. (1 1/2 C.) crumbled gorgonzola or other blue cheese

 

In a 12-inch frying pan over medium heat, melt the butter with the olive oil. Add the sliced onion and reduce heat slightly (between medium and medium-low). Cook, stirring occasionally, until the onions soften and turn brown, 30 to 40 minutes. Meanwhile, trim the pear quarters to remove seeds, then cut into thin slices; set aside. When onions are done, sprinkle with salt and pepper to taste and set aside to cool to room temperature. Preheat oven to 375° (convection oven not recommended). Line two 14- by 17-inch sheet pans with parchment paper and transfer one sheet of pastry dough to each. Roll out pastry lightly with a floured rolling pin to flatten any creases. Using a pizza cutter or sharp knife, cut the pastry sheets into triangle, wedge, or diamond-shaped pieces about 2 inches wide (don’t worry if you cut through parchment). Slightly separate pieces so that they are not touching. Lay a pear slice in the center of each wedge (trim the slice so that it doesn’t cover the entire pastry). Top with a small pile of caramelized onions and about 1/2 tsp. of the gorgonzola or blue cheese. Bake in oven until fully puffed and golden, about 25 to 30 minutes. Serve warm.  Do-ahead tips: Cook the onions up to 2 days ahead. Store onions in an airtight container in the refrigerator. Slice pears, prepare puff pastry, and bake just before serving.

Parmesan Triangles

Parmesan Triangles

1 T. olive oil

1 T. water

1 garlic clove, minced

1 tsp. Italian seasoning

25 wonton wrappers, cut in half to form triangles

2 T. grated Parmesan cheese

Parsley, for garnish, optional

Preheat the oven to 400 degrees. Spray a large baking sheet with nonstick spray coating. Set aside. In a small bowl, stir together the oil, water, garlic, and Italian seasoning. Set the wonton wrappers on the baking sheet in a single layer. With your fingers, spread the oil mixture over the wonton triangles. (If the mixture begins to separate, stir again.) Sprinkle with the cheese. Bake for 3 to 4 minutes until the triangles have crisped.  Cool in pan on a wire rack or serve warm. Triangles will keep for up to a week in an airtight container.

Parmesan Crisps

Parmesan Crisps

 

3/4 C. Finely shredded Parmesan cheese
11/2 tsp. all-purpose flour

 

Preheat oven to 350°F and line a lightly greased baking sheet with parchment paper. In a small bowl stir together Parmesan and flour. On prepared baking sheet spoon level tablespoons of mixture in mounds 4 inches apart and spread mounds gently into 3 1/2-inch-long ovals. Bake crisps in middle of oven until golden, 8 to 10 minutes. Cool crisps completely on baking sheet and remove carefully with a metal spatula. Crisps may be made 2 days in advance and kept between layers of wax paper in an airtight container at room temperature.

Oysters with Crème Fraiche, Lemon, and Tarragon

Oysters with Crème Fraiche, Lemon, and Tarragon

1/2 cup creme fraiche or sour cream

1 T. minced fresh tarragon

1 lemon, zest grated

1 1/2 tsp. undiluted orange juice concentrate

1/2 tsp. salt

Dash cayenne pepper

Kosher or rock salt, for layering

18 large oysters, scrubbed and shucked, oysters left intact in bottom shell

Preheat the broiler. In a mixer bowl, using an electric mixer on medium-high speed, beat the crème fraiche or sour cream until soft peaks form. Stir in the tarragon, lemon zest, orange juice concentrate, salt, and cayenne; set aside. In a jelly-roll pan, layer the kosher or rock salt 1/4-inch thick. Gently press the oyster shells into the salt to hold them in place. Broil the oysters 6 inches from the heat source for 4 to 5 minutes, or just until they begin to release their juices and the shells pop open slightly. Remove from the broiler and remove the top oyster shell by inserting a butter knife and popping the shell off. Top each oyster with a spoonful of creme fraiche topping and serve immediately.

Orange Oriental Appetizer

Orange Oriental Appetizer

 

1 pound ground pork

1/2 cup cocktail peanuts

2 canned peach halves

1 piece fresh ginger, about the size of a small walnut

3/4 cup Lawry’s Sweet ‘N Sour Barbecue Sauce

6 large oranges, peeled and sliced into 6 slices each

Chopped green onion (garnish)

Lettuce leaves (garnish)

 

In medium skillet, brown ground pork until crumbly; drain fat. Finely chop peanuts, peaches and ginger; add to ground pork in skillet. Add Sweet ‘N Sour Barbecue Sauce and mix well. Simmer over low heat about 5 minutes, just to heat through. Remove from heat and cool slightly. Arrange orange slices on serving dish. Top each slice with 1 tsp. pork mixture; garnish with green onion.

One Cheese Ball — 4 Great Ways

One Cheese Ball — 4 Great Ways

 

 

2 packages (8 oz. each) cream cheese, softened

1 package (3 1/2 to 4 oz.) soft chèvre (goat) cheese

1 C. freshly grated Parmesan cheese

1/4 tsp. white pepper

1/4 tsp. garlic powder

1/8 tsp. salt

 

Beat all ingredients in medium bowl with electric mixer on medium-low speed until smooth. Shape mixture as directed in recipes below. Refrigerate until firm, at least 2 hours.

 

Christmas Pears: Double the above recipe. Shape each cheese ball mixture into pear shape on waxed paper or plastic wrap. Wrap in plastic wrap. Refrigerate. Place pears in large shallow serving bowl or on platter. Spoon 1/4 C. whole berry cranberry sauce over one pear; spoon 1/4 C. chutney over other pear. (If desired, process chutney in blender or food processor until smooth.) Break 1 cinnamon stick crosswise in half; insert in each pear for stem.

 

Festive Bird’s Nest: Shape cheese ball mixture into ball. Place cheese ball on plastic wrap. Place cheese ball and plastic wrap in bowl, 5 to 6 inches in diameter. Place plastic wrap on cheese ball, then push second smaller bowl, 4 to 5 inches in diameter, into cheese in larger bowl. Refrigerate. Remove bowls and plastic wrap. Sprinkle 1 C. chopped fresh chives or other fresh herbs over cheese “nest.” Fill nest with cherry tomatoes, olives or assorted breadsticks.

 

Magical Holiday Tree: Shape cheese ball mixture into pyramid shape on waxed paper or plastic wrap. Smooth sides with knife if necessary. Freeze pyramid about 20 minutes or until firm. Cut pyramid horizontally into thirds. Spread 3 T. roasted red bell peppers (from 7-oz. jar), finely chopped and well drained, on bottom piece. Spread 3 T. basil pesto on middle piece. Assemble tree; top with star cut from starfruit or yellow bell pepper. Serve immediately or wrap in plastic wrap. Refrigerate.

 

Holiday Pinecone: Shape cheese ball mixture into oval shape on waxed paper or plastic wrap. Press 1 package (6 oz.) sliced almonds (2 C.) into cheese ball. Sprinkle with 1/4 C. crushed dark rye crackers. Wrap in plastic wrap. Refrigerate. Garnish with fresh rosemary sprigs. 

Olive-Onion Puffs

Olive-Onion Puffs

1 C. Chopped pitted Black Olives, drained
1/2 C. Grated Parmesan Cheese
1/2 C. Mayonnaise
2 Green Onions, finely chopped
1 Sourdough baguette, cut crosswise on slight diagonal into 1/2-inch thick slices

Preheat broiler. Stir olives, cheese mayonnaise and onions in small bowl to blend. Season with salt and pepper. Mound 1 tsp. olive mixture on each bread slice. Arrange on baking sheet. Broil until topping is heated through and begins to brown, about 2 minutes. Serve hot.

Mushroom and Onion Gratins

Mushroom and Onion Gratins

 

1 lb. Mushrooms, sliced thin
1/2 stick (1/4 cup) unsalted butter
1/4 C. All-purpose flour
2 lg. Onions (about 1 3/4 pounds), sliced very thin
6 tsp. Heavy cream
1 C. Grated Gruyère
1/4 C. Fresh fine bread crumbs

 

In a skillet cook the mushrooms in 2 1/2 tsp. of the butter over moderately low heat, stirring, until they are softened and most of the liquid they give off has evaporated. Stir in the flour and cook the mixture, stirring, for 3 minutes. In each of six 1 1/2-cup gratin dishes layer the onions, the remaining butter, cut into bits, the mushroom mixture, and salt and pepper to taste, beginning and ending with a layer of onions, and pour 1 tsp. of the cream over the top of each gratin. In a small bowl combine well the Gruyère and the bread crumbs and sprinkle the mixture over the cream. (Alternatively, the gratin, layered in the same manner, may be prepared in one 2-quart gratin dish.) Bake the gratins in the middle of a preheated 325°F. oven for 50 minutes to 1 hour, or until the onions are tender and the tops are golden. The gratins may be prepared 3 hours in advance, kept covered and chilled, and reheated in a preheated 400°F. oven for 5 minutes, or until they are heated through.

Mozzarella en Carrozza

Mozzarella en Carrozza

 

1 ball fresh mozzarella

4 slices white bread, crusts trimmed

2 large eggs, beaten, or more as needed

1 1/2 tsp. minced garlic

1 heaping tsp. minced fresh flat-leaf parsley

Salt and pepper

Plain bread crumbs, as needed

Olive oil, for frying

Marinara Sauce

 

Cut the mozzarella into enough 1/4-inch thick slices to cover 2 slices of the bread. Reserve the remaining mozzarella for another use. Top the cheese with the remaining 2 slices of bread, to make 2 sandwiches, and press down to compact. In a bowl, whisk together the eggs, garlic, and parsley and season with salt and pepper. Put the bread crumbs on a plate. In a large skillet over medium-high heat, pour the in oil to a depth of 1/4-inch. When the oil is hot, dip each sandwich into the egg mixture, dredge in the bread crumbs, and fry, turning once, until crisp and the cheese has melted.  Cut each sandwich in 1/2 and serve, while still hot, with the marinara sauce on the side for dipping.

Mozzarella Cheese Puffs

Mozzarella Cheese Puffs

 

1 cup flour, sifted

1/4 tsp. salt

1/4 tsp. Paprika

1/2 cup butter or margarine

6 oz. shredded mozzarella cheese

 

Sift the dry ingredients together. Cream the butter and the cheese. Add the dry ingredients and mix well. Shape the mixture into small balls about 1″ in diameter. Place them on a lightly greased baking sheet and bake them for about 15 to 20 minutes at 350 degrees.  Also substitute different cheeses. I might use cheddar with chopped walnuts or provolone, sun-dried tomatos, and basil.

Mom’s Wantons

Mom’s Wantons

1 pkg. Wanton Wrappers
Beaten Egg
1/2 lb. Ground pork
1/2 C. finely chopped Shrimp
2 T. Soy Sauce
4 T. Chicken broth or water
1/2 tsp. Salt
1 1/2 tsp. minced Green Onion
2 tsp. Sherry

Mix all ingredients except wonton wrappers and egg. Place small amount of meat filling (rounded teaspoon or so, you want to be able to close the wanton without seepage) on wanton square.  Spread a little beaten egg along two sides of the wanton wrapper, then fold over to make a triangle. Deep fry until wanton begins to become brown and crispy. Drain on paper towels. Serve with hot catsup (mix catsup with powdered hot mustard to taste) or won ton dipping sauce.

Note: I don’t use chicken broth or sherry.  Instead I use mirin and rice vinegar and a small splash of sesame oil.  I also mix in finely grated ginger and garlic.  Instead of hot catsup, I make a dipping sauce similar to something for potstickers with soy, chili oil, a little rice wine vinegar, and some minced green onion tops for color.

 

Mom’s Teriyaki Beef Strips

Mom’s Teriyaki Beef Strips

2 lb. Top Round, partially Frozen

1/2 C. Peanut Oil

1/2 C. Soy Sauce

1/2 C. Dry Sherry

1 tsp. Grated Ginger

1 sm. Garlic Clove, minced

Cut beef lengthwise into strips.  Mix remaining ingredients in shallow dish.  Marinate beef strips for 2-3 hours.  Thread strips on skewers in accordion fashion, and grill or broil to desired doneness.

Meatball Turnovers

Meatball Turnovers

1 (15-ounce) box refrigerated piecrusts (two 9-inch crusts)  

1/2 pound meatballs, cooked

1 (8-ounce) can tomato sauce

1/4 C. grated Parmesan cheese  

Milk for glaze

Marinara

 

To make a batch, first set out the crusts to bring them to room temperature (about 15 minutes) and heat the oven to 375 degrees. Meanwhile, cut the meatballs into small pieces, then place them in a small saucepan with the tomato sauce and simmer for 5 minutes. Let the mixture cool thoroughly.  One at a time, place each crust on lightly floured waxed paper and use a floured rolling pin to flatten it slightly into a 10-inch circle. Use a biscuit cutter to cut seven 4-inch circles from the dough, then reroll the dough scraps to get 3 more dough circles.  Spoon 1 T. of filling onto half of each circle, leaving about a 1/2-inch margin at the edge, then sprinkle on about 1/2 tsp. of Parmesan cheese. Use your fingertips to moisten the edges of the dough with water, then fold the uncovered half of the dough over the filling and press the edges together to seal. Crimp the edge with a fork, then transfer the turnovers to a lightly greased baking sheet and poke each one twice with a fork for vents. Brush each one with milk, then bake for about 25 minutes or until golden brown. Transfer to a rack to cool. Serve warm or at room temperature with Marinara sauce for dipping.

Marinated Brined Olives

Marinated Brined Olives

 

1 lb. Brine-Cured Black Olives, rinsed

3 Cloves Garlic, Crushed

1 tsp. Ground Cumin

1 tsp. Red Pepper Flakes

Olive Oil

 

Combine all ingredients in a bowl, adding olive oil as needed to fully cover olives.  Toss well to combine.  Cover and refrigerate at least 2 days before serving.  Great with a Mediterranean meal!

Marinated Goat Cheese Rounds with Crostini

Marinated Goat Cheese Rounds with Crostini

 

 

6 oz. fresh, soft goat cheese
3 tsp. balsamic vinegar
2 cloves garlic, chopped
1 tsp. chopped fresh thyme
1 tsp. cracked black pepper
10 cured green olives, pitted and coarsely chopped
1/3 C. extra-virgin olive oil

9 1/2-inch thick slices good-quality French bread
2 tsp. olive oil
1 tsp. Minced garlic

 

For the goat cheese rounds, roll the cheese into a 4-inch long log. Slice into 1-inch thick rounds and place in a shallow dish. In a small bowl, whisk together vinegar, garlic, thyme, pepper, olives, and olive oil until well blended. Pour over the goat cheese and marinate, refrigerated, for 2 hours to 1 week. Before serving, let warm to room temperature, about 30 minutes. For the crostini, preheat broiler or grill. Drizzle the bread with olive oil, and grill or broil until golden brown. When the crostini come out of the oven or off the grill, rub them with a bit of the minced garlic. Then cut in half on the diagonal. Serve the warm crostini with the goat cheese.

Lemon Light Fruit Dip

Lemon Light Fruit Dip

 

8 oz. Sour Cream

4 oz. Cream Cheese, softened

3 tsp. Frozen Lemonade Concentrate, thawed

1 tsp. Honey

Lemons

 

In medium bowl combine all ingredients except lemons.  Cover and refrigerate to blend flavors (at least 2 hours).  Halve lemons and carefully scrape out the pulp to form small “bowls” made of the rind.  Spoon dip into the lemon bowls.  Top with a little grated lemon zest.  Serve with assorted fruits for dipping.

Lemon Dijon Wings

Lemon Dijon Wings

2 lb. Chicken Wings, separated at joints, tips discarded

1/4 C. olive oil

1 T. fresh lemon juice

2 T. coarse-grained Dijon mustard

6 cloves garlic, chopped

2 tsp. salt

1 T. freshly ground black pepper

In a large bowl, stir together the olive oil, lemon juice, mustard, garlic, salt, and pepper. Add chicken wings, cover, and marinate in the refrigerator for at least 2 hours, stirring occasionally.  Preheat grill for high heat. Drain marinade from chicken into a small saucepan. Bring marinade to a boil and simmer for 5 minutes. Set aside for basting.  Lightly oil the grill grate. Grill wings for 10 to 15 minutes, or until juices run clear. Turn frequently and baste with the marinade during the last 5 minutes.

Jalapeño Popper Cups

Jalapeño Popper Cups

 

 

1 can (12 oz) Pillsbury® Golden Layers® refrigerated buttermilk biscuits (10 biscuits)

1 can (4.5 oz) Old El Paso® chopped green chiles, drained

1/2 C. shredded Cheddar cheese (2 oz)

1/3 C. mayonnaise or salad dressing

2 T. cooked real bacon pieces (from 3- to 4.3-oz jar or package)

1 tsp. dried minced onion

20 Old El Paso® pickled jalapeño slices (from 12-oz jar), drained

 

 Heat oven to 375°F. Separate each biscuit into 2 rounds. Press 1 round in bottom and up side of each of 20 ungreased mini muffin C.. In small bowl, mix remaining ingredients except jalapeño slices. Spoon heaping 1 tsp. mixture into each C.; top each with 1 jalapeño slice. Bake 13 to 19 minutes or until edges are golden brown. Remove from pan to serving platter; let stand 5 minutes. Serve warm.

Hot Reuben Spread

Hot Reuben Spread

 

1 package of softened cream cheese (8 oz.)

5 oz. of sliced corned beef – chopped

1-1/2 C. shredded swiss cheese

1/2 C. drained sauerkraut

1/2 C. Thousand Island dressing

 

Spray inside of crock pot with cooking spray. Put all ingredients in slow cooker and mix well. Cook in slow cooker on low heat for 1 to 1-1/2 hours. Stir as needed. Spread on small rye bread, crackers or pumpernickel bagel pieces. This can also be spread on full pieces of bread for open faced sandwiches.

Hot Bacon Cheese Dip

Hot Bacon Cheese Dip

2 pkgs. (8 oz. each) cream cheese, cubed

4 C. shredded Cheddar cheese (1 lb)

1 C. half and half

2 tsp. Worcestershire sauce

1 tsp. each prepared mustard and dried, minced onion

16 strips bacon, cooked and crumbled

Tortilla chips or baguette slices for dipping

 

In 1 1/2 qt. slow cooker, combine all but the bacon. Cover and cook 2 hours or until cheeses are melted, stir occasionally. Fold in bacon just before serving.

Hot Artichoke and Spinach Dip

Hot Artichoke and Spinach Dip

2 (8 oz.) pkg. Light Cream Cheese
1 (8 oz.) pkg. Grated Parmesan Cheese
1 (8 oz.) container Sour Cream
2 sm. cans Artichokes (chop finely)
1 (10 oz.) pkg. Frozen Spinach
2 tsp. Olive Oil
1 tsp. Marjoram

Crushed Red Pepper to taste

Mix all ingredients together and place under a broiler until the dip browns, and is hot and bubbly.

 

 

 

Artichoke & Spinach Dip II

 

1/2 C. Grated Romano cheese
1 lg. Clove Garlic
10 oz. Frozen Chopped Spinach, thawed, firmly squeezed to remove moisture
1 (6-1/4 oz.) Jar Artichoke hearts, drained, patted dry
1 (8 oz.) Container of soft garlic-chive cream cheese
2 Large Eggs
1 C. shredded mozzarella or Italian mix cheese
Tortilla chips, sour cream, salsa

 

Preheat oven to 375 F. Put Romano cheese in a food processor with metal blade. Add garlic and mince. Add spinach, artichokes, cream cheese and eggs. Process until thoroughly blended; turn into  medium bowl. Fold in mozzarella. Transfer to a 2 to 3 C. baking dish; bake until heated through,  20-25 minutes. Serve hot with tortilla chips, sour cream and salsa. Makes 16 servings. Serve with picante sauce and sour cream.

Hot and Peppery Cocktail Shrimp

Hot and Peppery Cocktail Shrimp

 

1 1/2 lb. uncooked peeled deveined medium shrimp

4 medium green onions, chopped (1/4 C.)

2 tsp. grated lime peel

1/4 C. lime juice

1 T. reduced-sodium soy sauce

1/4 tsp. pepper

1/8 tsp. crushed red pepper

2 garlic cloves, finely chopped

2 tsp. sesame oil

 

Mix all ingredients except oil in large glass or plastic bowl. Cover and refrigerate 4 hours.   Heat oven to 400ºF. Spray rectangular pan, 13x9x2 inches, with cooking spray. Arrange shrimp in single layer in pan.     Bake 10 to 12 minutes or until shrimp are pink and firm. Drizzle with oil. Serve hot with toothpicks.

Holiday Crab Meat Appetizers

Holiday Crab Meat Appetizers

 

1/2 C. Whole Berry Cranberry Sauce

1/3 C. Cream Cheese, softened

1/4 C. Minced Crab Meat

2 tsp. Green Onion

15 individual mini-phyllo shells, thawed

 

Bake phyllo shells as directed on package.  Place cranberry sauce in a small mixing bowl; beat with a fork or wire whisk until smooth.  Combine cream cheese, crab meat and green onion in a small mixing bowl.  Fill each shell with about 1 teaspoon of the cream cheese mixture.  Top with 1/2 tsp. Cranberry sauce

Hidden Valley Ranch Pinwheels

Hidden Valley Ranch Pinwheels

2 packages (8 oz each) cream cheese,softened
1 package (0.4 oz, 11.5 gm) Hidden Valley Ranch Original Ranch
Dressing Mix (package size for 16 oz sour cream or cream cheese)
2 green onions, minced
4 (12 inch) or 6 (10 inch) flour tortillas
1 jar (4 oz) diced pimiento
1 can (4 oz) diced green chiles
1 can (2.25 oz) sliced black olives
Olive oil

Mix first three ingredients. Spread on tortillas. Drain vegetables and blot dry on paper towels. Sprinkle equal amounts of remaining ingredients on top of cream cheese. Roll tortillas tightly. Chill at least 2 hours. Cut rolls into 1 inch pieces. Discard ends. Makes 3 dozen. Easier to do if the tortillas are cut square first.

Havarti and Sun-Dried Tomato Cheesecake

Havarti and Sun-Dried Tomato Cheesecake

 

Buttery Cracker Crust (See Below)

3 packages (8 oz. each) cream cheese, softened

1/4 C. whipping (heavy) cream

3 eggs

1 T. liquid from sun-dried tomatoes

1 1/2 C. shredded Havarti cheese (6 oz.)

1/2 C. sliced drained sun-dried tomatoes packed in oil and herbs

8 medium green onions, sliced (1/2 C.)

 

Make Buttery Cracker Crust.   Reduce oven temperature to 325ºF. Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Add whipping cream, eggs and tomato liquid; beat until creamy. Stir in Havarti cheese, tomatoes and onions until well blended. Spoon evenly over crust in pan.    Bake 40 to 45 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely at room temperature, about 30 minutes. Cover and refrigerate at least 2 hours but no longer than 24 hours. Remove side of pan. To serve, cut cheesecake into thin wedges. 

 

Buttery Cracker Crust    

   

1 1/4 C. crushed buttery crackers (28 crackers)

3 T. butter or margarine, melted

 

Heat oven to 375ºF. Mix crumbs and butter until well blended. Press evenly in bottom of springform pan, 10×3 inches. Bake about 10 minutes or until golden brown. 

Basic Guacamole

Basic Guacamole

 

2 green onions, cut in 1″ lengths

1 T. cilantro, chopped, or parsley

2 ripe avocados

2 tsp. lime juice, (1 lime)

1 tsp. medium or medium hot picante sauce

1/2 tsp. salt

1/8 to 1/4 tsp. liquid red pepper seasoning

 

Place green onion and cilantro in food processor. Whirl until chopped. Halve avocados. Peel and pit. Cut avocados into 2-inch pieces. Add about half of avocado to green onion mixture in processor. Add limejuice, picante sauce, salt and red-pepper seasoning. Whirl using on/off pulses until finely chopped. Add remaining avocado. Whirl with on/off motion to desired consistency. Scrape guacamole into serving dish.

The Best Smashed Potato with Cheese

The Best Smashed Potato with Cheese

The Best Smashed Potato with Cheese

About 1 1/2 pounds (1 bag) mini creamer potatoes or fingerling potatoes or russet potatoes

About 5 tsp. Diamond Crystal kosher salt

1/2 tsp. baking soda

1/3 C. extra virgin olive oil (upgrade by roasting in duck fat or schmatz)

1 C. freshly grated or Microplaned Parmesan cheese

 

Line a sheet pan with parchment paper. If using creamer potatoes, slice in two; leave any tiny ones whole. If using fingerlings, slice in half lengthwise. If using russet potatoes, quarter them. Place the potatoes in a pot and cover with about 2 quarts of water. Set over high heat. Add 4 tsp. of the salt and the baking soda to the water. Cover and bring to a rolling boil. Cook until you can easily pierce the largest potato all the way through with a butter knife—you’re looking for it to feel like a super-ripe pear, not a firm apple, about 10 minutes after the water comes to a boil. Drain. Pat with a kitchen towel to remove any excess moisture from the exterior of the potatoes. Place them in a large bowl. Heat the oven to 450°F. Add the oil and the remaining 1 tsp. salt to the potatoes and roughly toss and mix until the potatoes are coated in a downy layer of potato guts. Transfer to the parchment-lined sheet pan. Separate the potatoes so no two overlap, with the cut sides facing down (if sliced). Use the flat bottom of a bowl or molcajete to swiftly, harshly smash each potato to about V3 inch flat. (If you have trouble with potato bits sticking to your smashing device, you can place another sheet of parchment over the potatoes before smashing.) The flatter the potato, the crispier its edges will get. Roast for about 20 minutes, until the edges of the potatoes are turning golden. (If you really wanted gorgeous, cover-girl crispy potatoes, you would at this point—before the next instruction with the cheese—flip each one over, so its browned flesh is facing upward.) Sprinkle a few pinches of Parmesan over each potato, then roast for another 10 minutes, or until the Parmesan is browned and the edges of the potatoes are supremely crispy.

Grilled Figs Wrapped in Prosciutto

Grilled Figs Wrapped in Prosciutto

 

8 black mission figs, fresh or reconstituted

1/2-C. blue cheese, cubed

8 thin slices prosciutto, cut in half

2 T. extra-virgin olive oil

Gray salt

Freshly ground black pepper

 

Preheat a grill pan to a medium heat.  Cut the figs in half and place a cube of blue cheese inside each half.  Wrap the prosciutto around each fig half, making sure to cover the cheese. The ends of the  prosciutto should overlap.  Drizzle with olive oil.  Grill each piece until the prosciutto begins to color and crisp (about 2 minutes on each side).  Remove from the grill and place on a platter.  Season with Gray salt and pepper. Serve warm. Chef’s note: The key is to grill the prosciutto quickly leaving the blue cheese slightly melted with the inner part of the fig cool in temperature.

Grape Jelly Glazed Meatballs

Grape Jelly Glazed Meatballs

1 1/2 lb. ground beef

1/4 C. Dry bread crumbs

1/4 C. Water

1/4 C. Fresh chopped onion

1 tsp. Salt

1/2 tsp. Cinnamon

1/4 tsp. Pepper

1 1/2 C. Grape jelly (or other simple flavor)

1/2 C. Ketchup

 

Put first 7 ingredients into bowl. Mix well. Shape into small balls. Heat grape jelly and ketchup in frying pan. Add meatballs. Simmer very slowly for about 20 to 25 minutes turning meatballs at half time. Serve in chafing dish.

Gingered Shrimp with Belgian Endive

Gingered Shrimp with Belgian Endive

 

1 lb. shelled cooked tiny shrimp, rinsed and drained

3/4 tsp. wasabi paste or prepared horseradish

1/4 C. chopped pickled ginger

1/4 C. seasoned rice vinegar

1 T. chopped green onion

1 lb. Belgian endive

Coarse-ground pepper

 

In a bowl, mix shrimp with wasabi paste, pickled ginger, and rice vinegar. Sprinkle with green onion. Place bowl on a tray. Rinse Belgian endive, trim off root ends, and separate leaves; arrange on tray and sprinkle with coarse-ground pepper. Spoon shrimp onto leaves to eat.

Garlic Shrimp

Garlic Shrimp

1/4 C. Olive Oil

4 Cloves Garlic, minced finely

1 tsp. Red Pepper Flakes

1 lb. Medium Shrimp, peeled and deveined

2 tsp. Fresh Lemon Juice

2 tsp. Dry Sherry

1 tsp. Paprika

Salt and Pepper

Fresh Parsley for garnish

 

Warm olive oil in a sauté pan over medium heat.  Add garlic and red pepper flakes and sauté for a minute.  Raise heat to high and add shrimp, lemon juice, sherry and paprika.  Stir well and sauté, stirring briskly, until shrimp turn pink, about 3 minutes.  Season with salt and pepper to taste and the sprinkle a little chopped parsley for color.

Garlic & Herb Dressing

Garlic & Herb Dressing

 

1/4 C. Flax Oil

1/4 C. Olive Oil

1/4 C. + 1 T. reduced Sodium Soy Sauce

3 T. Red Wine Vinegar

1 T. Mirin, White Wine or Sherry (Mirin is a rice vinegar that can be substituted for white wine)

1/4 C. Unsweetened Ketchup

1 tsp. Lemon Juice

3/4 tsp. Worcestershire Sauce

1 T. Crushed Garlic (in the jar)

1 tsp. Italian Herb Seasoning 

1 tsp. Maple Syrup

 

Blend together all the ingredients. For a thinner dressing, add more Mirin. For a slightly spicier flavor, add a dash or two of hot sauce. Serve on salads and steamed vegetables such as broccoli and kale.

Fried Almonds

Fried Almonds

 

Olive Oil

Whole Blanched Almonds

Salt, Pepper. Cayenne Pepper and/or Rosemary (if desired)

 

In a deep frying pan, pour oil to about 2 inch depth.  Place over medium heat and allow oil to heat.  (about 350 degrees)  Drop almonds into oil, a small handful at a time.  The almonds should sizzle immediately if the oil is hot enough.  Fry until golden, about 3 minutes.  Remove with slotted spoon and transfer to paper towels to drain.  Season as desired.  Serve warm.

 

Fireside Popovers with Brie

Fireside Popovers with Brie

 

2 eggs

1 C. all-purpose flour

1 C. milk

1 tsp. sugar

1/2 tsp. salt

1/2 lb. Brie cheese, cut into 24 chunks

 

Heat oven to 450ºF. Generously grease 24 small muffin cups, 1 3/4×1 inch. In medium bowl, beat eggs slightly with fork or wire whisk. Beat in flour, milk, sugar and salt just until smooth (do not overbeat). Fill C. about two-thirds full. Bake 5 minutes.   Reduce oven temperature to 350ºF. Bake about 10 minutes longer or until crusty and golden brown. Cut a small slit in top of each popover. Insert cheese chunk in each popover. Bake 5 minutes. Immediately remove from pans. Serve hot.   Add extra flavor to the popovers by stirring in 1/2 tsp. dried basil or rosemary leaves or 1/4 tsp. grated lemon peel with the flour, milk, sugar and salt.

Feta-Stuffed Tomatoes

Feta-Stuffed Tomatoes

 

1 pint cherry tomatoes

1 pkg. crumbled feta cheese

1/2 C. chopped red onion

1/2 C. olive oil

1/4 C. cider vinegar

1 T. dried oregano

salt & pepper to taste

Procedure

 

Cut a thin slice off the top of each tomato. Scoop out & discard pulp. Invert tomatoes onto paper towels to drain. Combine cheese & onion; spoon into tomatoes. In a jar with a tight fitting lid, combine vinegar, oil, oregano, salt & pepper; shake well. Spoon over tomatoes. Cover & refridgerate for 30 minutes or till ready to serve.

Fall Cheese Platter

Fall Cheese Platter

2 medium apples, chopped (2 cups)

2 cups cranberries

1 medium red bell pepper, chopped (1 cup)

1 small onion, finely chopped (1/4 cup)

3/4 cup packed brown sugar

1/2 cup golden raisins

1/2 cup white vinegar

1 1/2 teaspoons finely chopped gingerroot

1 clove garlic, finely chopped

16 slices (1 oz each) assorted cheeses, such as Cheddar, Colby-Monterey Jack, Monterey Jack with jalapeño peppers and Swiss

1/4 cup hazelnuts, (filberts)

Crackers

In 2-quart saucepan, mix all chutney ingredients. Heat to boiling, stirring frequently; reduce heat. Simmer uncovered about 1 hour, stirring frequently, until mixture thickens and fruit is tender. Spoon into nonaluminum container. Store in refrigerator up to 2 weeks.  Cut cheese with 1-, 1 1/2- and 2-inch leaf-shaped cookie cutters. Place cheese on medium platter, overlapping leaves. Sprinkle hazelnuts on platter to look like acorns. Serve with chutney and crackers.